Chinese Stir-fried Rice
The most important point to remember if you want to fry rice successfully is that it must be cooked but cold, so you must cook the rice ahead and then allow it to cool completely.
|Need help with conversions?|
|You will also need a frying pan with a 10 inch (25.5 cm) base and a tight-fitting lid, plus a wok or another frying pan with a 10 inch (25.5 cm) base.|
This recipe is taken from How to Cook Book One
Begin by making the rice: Warm the lidded frying pan over a medium heat, then add the oil and the onions and let them cook for 3-4 minutes, until lightly tinged brown. Next stir in the rice – there's no need to wash it – and turn the grains over in the pan so they become lightly coated and glistening with oil. Then add 16 fl oz (450 ml) of boiling water and the salt, stir once only, then cover with the lid. Turn the heat to its very lowest setting and let the rice cook gently for exactly 15 minutes. Don't remove the lid and don't stir the rice during cooking, because this is what will break the grains and release their starch, which makes the rice sticky.
After 15 minutes, tilt the pan to check that no liquid is left; if there is, pop it back on the heat for another minute. When there is no water left in the pan, take the pan off the heat, remove the lid and cover with a clean tea cloth for 5-10 minutes then allow to cool completely before using.
Put the shrimps and mushrooms in a small bowl, pour over 16 fl oz (450 ml) of boiling water and leave them to soak for 30 minutes. Then squeeze the liquid from them, discard the mushroom stalks and slice them finely.
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